by Ronald Collins

Created on: March 30, 2010

Here is a dish that at first glance can draw some suspicion.  However you experienced eaters and those of you in the industry may not view this dish as such a far stretch. 

The sweetness of the Niagara grapes and reduced brandy play along really well with the natural sweetness of the lobster while the black peppercorn adds a nice counterpoint to the flavor profile without overwhelming. 

I'm a strong believer in one rule: One interesting or exotic ingredient or technique for dish. It is a good rule of thumb when getting creative for the first few times at home to pick one interesting idea and keep the rest of the dish simple.  This ensures that the eater will be able to appreciate your creativity without being so overwhelmed by what's on their plate that they don't understand it and become overwhelmed.

Although seafood is often paired with white wine this recipe brings some bold flavors to the party so try pairing it with a sweet fruity red like Shiraz.

Flambéed Grape Salad Lobster and Shaved Parmesan

 1 Steamed Lobster Tail

2oz shaved shallot

8-12oz field greens

1oz extra virgin olive oil

6oz red grapes, halved

3oz brandy

Method for Lobster:

In a medium steaming pot add 2 to 4  inches of water and a splash or two of your favorite white wine and two lemon wedges along with parsley and bring to a low simmer. 

Make sure that lobster is not submerged as we would like a steamed lobster tail as opposed to a poached one. Bring steaming liquid to a low simmer. Add desired number of lobster tails and steam covered until shells are bright red. Set aside in a warm place covered.

Method:

Mix greens, shallot, olive oil, salt and black pepper in mixing bowl coating the greens and vegetables in the olive oil.  There should be just enough oil to coat, no excess.  Plate greens in large shallow salad bowl. 

Add the halved grapes to a sauté pan over medium heat with a very small pat of butter.

Put brandy in a small bowl as adding the brandy directly to a pan over a flame can cause a bottle to explode in your hand and nobody wants that.  Add brandy to sauté pan when butter has melted. 

Now Flambéing can be a little scary for people at home for the first time but it’s really easier than it looks, however it is most easily done with a gas burner.  To flambé grapes lift the handle of the pan upward until the mixture pools in the front of the pan.  It should only be an inch or two. Then maneuver the pan so that the fumes coming off of the front of the pan are ignited by the heat of the burner.  Here’s the secret: the liquid does not have to actually touch the flame the simple heat of the flame will be enough to ignite the alcohol vapors coming off of the grapes and brandy.  So don’t go pouring your brandy and grapes all over the stove, it should happen pretty easily. The flame should subside after just a few seconds.

Remove the lobster from its shell and place it over the greens, the lobster could be sliced or cut into pieces but I think it looks best whole.

Then drizzle brandy and grape flambé over the lobster and greens and serve. Garnish with shaved parmesan and walnuts. A

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